Greek baklava cupcakes

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

A Greek twist to the classic cupcake!

Baklava is a classic Greek dessert. We took all the work out of making them and turned them into sweet little cupcakes!

Baklava is a classic Greek dessert, but it can be a bit time consuming to put together. Layer after layer of flaky phyllo dough and sweet nut filling. Instead of going the traditional route, we simply took the flavors and turned it into a cupcake! A simple spiced cupcake topped with homemade honey cinnamon buttercream and a dollop of sweetened honey nuts. It's delicious and beautiful!

Baklava cupcake recipe

Yield 24 cupcakes

Ingredients:

1 box white cupcake mix

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Directions:

Prepare cake according to box directions. Adding in the ground cloves and ground cinnamon while mixing.

Bake cupcakes according to box directions and let cool.

Top with frosting and 1 teaspoon nut topping per cupcake.

Honey cinnamon buttercream frosting recipe

Yield 1 cup frosting

Ingredients:

1 stick room temperature unsalted butter

3 tablespoons orange flower honey

1-2 teaspoons cinnamon

1-1/2 cups powdered sugar

Directions:

In a bowl of an electric mixer, add unsalted butter. Mix until fluffy, about 3 minutes.

Add in honey and cinnamon and blend.

Add in powdered sugar 1/2 cup at a time. Blending completely with each addition. If frosting seems too thick, simply thin it out with a splash of milk.

Mixed nut topping recipe

Yield 1 cup nuts

Ingredients:

1/2 cup finely chopped walnuts

1/2 cup finely chopped shelled pistachios

1/2 cup white sugar

1/2 cup water

2 teaspoons ground cinnamon

Directions:

In a high-sided saucepan, add all ingredients and stir over medium-heat until water is almost completely evaporated and nuts are covered in a sticky sauce. Do not over-cook, or the nuts will become too hard once they sit.